5 Spring Vegan Soup Recipes

Posted by Michelle Honeyager | 2 Comments

Spring and summer are headed our way. While that may mean fun in the sun and a great reason to boost those mood-elevating vitamin D levels, it can also be a time for heartache. Heartache because soup season is over. Or is it? We’ve rounded up some spring seasonal vegan soup recipes that use spring veggies and herbs to create a lighter taste that works great in the warmer months. Check out these spring vegan soup recipes to change up your soup game and continuing making this lovely, versatile dish.

Make-ahead zucchini and quinoa and dill bisque

Add a punch of protein to your soup with a half-cup of quinoa. The light taste of zucchini makes this a perfect soup for the warmer months. This recipe calls for either vegetable or chicken broth, but use veggie broth to keep it vegan.

Vegan matzo ball soup

In addition to being a great excuse to use vegan matzo balls, this recipe is chock full of veggies. It calls for onions, potatoes, carrots, celery, cauliflower and the invigorating taste of dill. It has a vegetable broth as a base, keeping it vegan.

Spicy cashew spring greens soup

If you love spicy dishes, you’ll want to give this recipe a try. Soaked cashews blended with veggie broth give that creamy consistency, while still keeping it vegan. Chopped serrano peppers add to the spicy flavor of the soup.

Spring kale and dill soup with rice

Kale is a hearty vegetable that grows great in colder months, so why not make a spring soup out of it? Rice keeps this soup feeling hearty, also. This recipe packs plenty of flavor with ingredients like red onion, red chili flakes, garlic, black pepper, fresh dill and lemon.